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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 5 mins
This simple summer-y pasta has it all: tender, garlicky morsels of eggplant, a cheesy panko topping, and lots of fresh basil. Just add your favorite pasta and you've got dinner!
Used to peeling your eggplant before cooking? We have good news–you can leave the skin on for this recipe! It turns tender in the oven and has a pleasant earthy flavor. Plus, it's loaded with antioxidants!
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1 1/2 lb.
eggplant, cut into 1” cubes
- 1/2 cup
plus 1 tbsp. extra-virgin olive oil, divided
- 4
cloves garlic, 2 smashed, 2 grated or finely minced, divided
- 1/2 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
- 1/4 cup
thinly sliced basil, plus more for serving
- 2 Tbsp.
lemon juice
- 1/3 cup
panko bread crumbs
- 4 oz.
feta, crumbled (about ½ c.)
- 1/2 lb.
medium-sized pasta, like rigatoni
Directions
- Step 1Preheat oven to 400°. Combine eggplant, ½ cup oil, smashed garlic cloves, and oregano in a 9”-x-13” baking dish. Season with salt, pepper, and red pepper flakes and bake until eggplant is extremely tender and golden, stirring every 10 minutes, for about 40 minutes.
- Step 2Meanwhile, make topping: In a medium bowl, combine panko, remaining 1 tablespoon oil, and ¼ of the crumbled feta.
- Step 3In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
- Step 4When eggplant is cooked, stir in sliced basil, lemon juice, and grated garlic. Season to taste with salt and pepper.
- Step 5Switch oven to broil. Transfer cooked pasta and remaining crumbled feta to baking dish with eggplant and stir to combine. Top with panko mixture and broil until golden. Top with basil and serve.
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